In a large non-stick wok or sauté pan over high heat, add shallots, season with salt and sauté until lightly caramelized, about 1 to 2 minutes. Add chopped pea tendrils and toss to wilt. Add about 2 tablespoons olive oil and toss thoroughly. Add cappelini and pea purée, season with salt and pepper and toss until warmed through and well-combined.

Meanwhile, in a small saucepan over high heat, bring brown butter to a simmer and add morels. Cook morels until slightly softened, about 1 to 2 minutes. Finish sauce with parsley, salt and pepper, and fresh lemon juice.

To make summer rolls, lay out 1 Rice Paper wrapper. Halve each lobster piece so it's not so thick and place lobster meat in middle of wrapper, pink side down. Top lobster with capellini mixture and roll up. Repeat with remaining filling and wrappers.

To serve, divide rolls among four plates, top each roll with brown butter morel sauce and garnish with pea tendrils.